There’s a certain magic that happens when you gently toast dried chillies, filling the kitchen with a smoky, complex aroma. That scent is the very soul of this Caldo de Camaron recipe, a vibrant Mexican prawn soup that’s both deeply comforting and wonderfully invigorating. It’s a dish that warms you from the inside out, with a broth that carries layers of flavour – earthy from the guajillo chillies, a whisper of heat from the anchos, and a rich, savoury depth from the prawn shells themselves. I’ve been making this for over 9 years, and it never disappoints.

Unlike some lighter soups, this Caldo de Camaron has real substance. The broth is the star, a beautifully reddish-orange liquid that we’ll build from scratch. We simmer it with roasted tomatoes and garlic, which lend a subtle sweetness to balance the smoky chillies. Then, we add plump, juicy prawns, tender carrots, and potatoes right at the end, so they cook to perfection without becoming mushy. It’s a complete meal in a bowl.

This soup recipe is ideal for those chilly evenings when you crave something nourishing but also a bit special. It’s the kind of dish that always gets compliments when I serve it to friends, and it works beautifully for a relaxed weekend lunch. If you’re looking for a soup that’s a step beyond the usual, this one is a true joy to make and eat.

Recipe Overview

This Caldo de Camaron recipe is all about building a flavourful broth from scratch using dried chillies and prawn shells. The result is a smoky, savoury, and mildly spicy soup that’s packed with tender vegetables and succulent prawns. When I was testing this recipe, I found that letting the broth simmer for a full 20 minutes before straining makes a world of difference to the depth of flavour, so don’t be tempted to rush that step!

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4 people
• Difficulty: Medium

Why You’ll Love This Caldo De Camaron Recipe

• Genuine Flavour: We use real dried guajillo and ancho chillies to create a broth with an authentic, smoky depth that you simply can’t get from a powder. It’s savoury and rich, not just spicy.
• Ready in Under an Hour: From prepping the veg to ladling the finished soup into bowls, the entire process comes together in about 55 minutes, making it achievable for a weeknight meal.
• Flexible Recipe: You can easily adjust the heat by adding another chilli de árbol. You can also swap the potatoes and carrots for other vegetables like courgette or sweetcorn – just add them in the last 10 minutes of cooking.
• Great for Cosy Gatherings: This soup works wonderfully for a casual dinner with friends. I often serve it in big bowls with all the toppings in the middle of the table so everyone can help themselves.
• Family Tested: My family absolutely adores this soup. Even my son, who isn’t a huge fan of spicy food, loves the rich broth and always asks for extra prawns.

Caldo De Camaron Recipe

⏱️ 20 min prep  •  🍳 55 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best flavour, I always recommend using large, raw, shell-on prawns. We’ll use the shells to make a quick stock that forms the flavour base of our soup – it’s a small step that adds an incredible amount of savoury depth. I find that king prawns work particularly well here.

• For the Broth Base:
• 4 dried guajillo chillies, stems and seeds removed
• 2 dried ancho chillies, stems and seeds removed
• 2 large ripe plum tomatoes, halved
• 1/2 a large white onion, roughly chopped
• 3 large garlic cloves, peeled
• 1/2 tsp cumin seeds
• 1/4 tsp dried oregano
• For the Soup:
• 1 tbsp vegetable or sunflower oil
• 500g raw large shell-on prawns
• 1.5 litres water or light chicken stock
• 2 medium carrots, peeled and diced
• 2 medium potatoes (like Maris Piper), peeled and diced
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• For Serving:
• 1 fresh lime, cut into wedges
• A handful of fresh coriander, chopped
• Sliced avocado (optional)
• Crusty bread (optional)

Sara’s Tip: When you buy dried chillies, look for ones that are still soft and pliable. If they are brittle and crack easily, they are old and will have lost much of their flavour.

How to Make Caldo De Camaron

The process involves three main stages: preparing the chilli base, making the prawn stock, and then combining everything to create the final soup. We’ll be using a blender to get that silky-smooth broth, so have one ready.

1. Toast the Chillies and Veg: Place a dry, heavy-based frying pan over a medium heat. Add the de-stemmed and de-seeded guajillo and ancho chillies. Toast them for about 30-60 seconds per side, pressing down with a spatula, until they become fragrant and slightly change colour. Be careful not to burn them, or the broth will be bitter. Remove the chillies and set them aside. In the same pan, add the halved tomatoes, onion, and garlic. Dry-roast for 5-7 minutes, turning occasionally, until they are softened and have some charred spots.
2. Soak the Chillies: Place the toasted chillies in a heatproof bowl and cover them with boiling water. Let them soak for 20 minutes until they are completely soft and rehydrated.
3. Prepare the Prawns: While the chillies are soaking, peel the prawns. Place the prawn meat in a bowl, cover, and refrigerate. Keep the shells and heads – this is where the flavour is!
4. Make the Prawn Stock: Heat the 1 tbsp of oil in a large saucepan or stockpot over a medium-high heat. Add the prawn shells and heads and cook, stirring frequently, for 3-4 minutes until they turn bright pink and smell aromatic. Pour in the 1.5 litres of water, bring to a simmer, then reduce the heat and let it gently bubble away for 15 minutes.
5. Blend the Broth Base: Drain the rehydrated chillies, discarding the soaking water. Add them to a blender along with the roasted tomatoes, onion, garlic, cumin seeds, and oregano. Strain about 250ml of the hot prawn stock into the blender. Blend on high for 1-2 minutes until you have a completely smooth purée. I find that using a powerful blender here is key to getting a non-gritty texture.
6. Combine and Simmer: Strain the remaining prawn stock through a fine-mesh sieve into a clean bowl, pressing down on the shells to extract all the liquid. Discard the shells. Pour the stock back into the pot. Now, pour the blended chilli mixture through the same sieve into the stock. Use the back of a spoon to push all the liquid through, leaving any tough skins or seeds behind.
7. Cook the Vegetables: Bring the strained broth to a simmer over a medium heat. Add the diced carrots and potatoes, along with the salt and pepper. Let the soup simmer gently for 15-20 minutes, or until the vegetables are tender.
8. Cook the Prawns: Add the peeled raw prawns to the pot. They will cook very quickly. Simmer for just 2-3 minutes, until they are pink and opaque. Be careful not to overcook them, or they will become tough. Taste the broth and adjust the seasoning with more salt if needed.
9. Serve: Ladle the hot Caldo de Camaron into bowls. Garnish generously with fresh chopped coriander and serve immediately with lime wedges on the side for squeezing over.

Tips From My Kitchen

• Gentle Simmer Only: Once you add the prawns, it’s crucial to keep the soup at a gentle simmer, not a rolling boil. High heat will make the prawns rubbery and tough in an instant.
• The Secret Step: Don’t skip making the stock with the prawn shells. This step concentrates the seafood flavour and transforms the soup from good to great. I learned that this is the technique used in coastal Mexican kitchens to build an incredible flavour base. For more on building flavour in soups, this guide to flavourful broths has some excellent tips.
• Make-Ahead: You can prepare the broth base (steps 1-6) a day in advance. Let it cool completely and store it in an airtight container in the fridge. When you’re ready to eat, simply reheat it, add the vegetables to cook, and finish with the prawns.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove until hot, but do not boil. The prawns may become slightly tougher upon reheating, but the flavour will still be wonderful.

Equipment You’ll Need

• Large saucepan or stockpot
• Heavy-based frying pan
• Blender (a high-speed one works best)
• Fine-mesh sieve
• Sharp knife and cutting board
• Ladle and wooden spoon

Common Mistakes to Avoid

• Burning the Chillies: Toasting the chillies awakens their flavour, but burning them will release bitter compounds into your soup. Watch them closely – they only need 30-60 seconds per side until they release their fragrance.
• Boiling the Prawns: As mentioned in my tips, boiling is the enemy of tender prawns. Add them at the very end to the hot (but not boiling) broth and let them cook gently for just a few minutes until pink.
• Forgetting to Strain: Straining the chilli purée and the prawn stock is essential for a smooth, refined final texture. It removes any tough chilli skins, seeds, and shell fragments, resulting in a much more pleasant eating experience.

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s easy to customise. Here are a few variations we enjoy at home:

• Spicy Version: For those who like more heat, add 1-2 dried chiles de árbol to the pan when you toast the other chillies. They pack a significant punch, so start with one and see how you go.
• Add Other Seafood: Turn this into a Caldo de Siete Mares (Seven Seas Soup) by adding other seafood along with the prawns. Mussels, clams, and chunks of firm white fish like cod or halibut are excellent choices. Add the fish a minute or two before the prawns and the shellfish.
• Vegetable-Heavy: Bulk out the soup with more vegetables. Add a diced courgette, a handful of sweetcorn (frozen is fine), or some shredded cabbage during the last 10 minutes of the simmering time. It’s a great way to use up any veg you have in the fridge, much like in this Low Carb Chicken Casserole.

What to Serve With Caldo De Camaron

This soup is a satisfying meal on its own, but a few simple accompaniments can elevate it further. This is my go-to recipe when I need something quick but impressive.

• Crusty Bread or Tortillas: A warm, crusty baguette or corn tortillas are brilliant for mopping up every last drop of the delicious broth.
• Lime Wedges and Coriander: These are non-negotiable for me! The fresh zing of the lime juice and the herby brightness of the coriander cut through the richness of the soup beautifully.
• A Light Beer: A crisp Mexican lager, like a Corona or Pacifico, is a fantastic drink pairing. Its light body and subtle bitterness complement the smoky, spicy notes of the soup without overwhelming it.

Frequently Asked Questions

Caldo De Camaron Recipe

A rich and aromatic Mexican shrimp soup made with a flavorful broth from dried chillies and prawn shells. This hearty and satisfying dish is a perfect main course.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 270

Ingredients Method Notes

Ingredients

  

For the Broth Base

• 4 dried guajillo chillies stems and seeds removed
• 2 dried ancho chillies stems and seeds removed
• 2 large ripe plum tomatoes halved
• 1/2 a large white onion roughly chopped
• 3 large garlic cloves peeled
• 1/2 tsp cumin seeds
• 1/4 tsp dried oregano

For the Soup

• 1 tbsp vegetable or sunflower oil
• 500 g raw large shell-on prawns
• 1.5 litres water or light chicken stock
• 2 medium carrots peeled and diced
• 2 medium potatoes like Maris Piper, peeled and diced
• 1 tsp salt or to taste
• 1/2 tsp black pepper

For Serving

• 1 fresh lime cut into wedges
• A handful of fresh coriander chopped
• Sliced avocado optional
• Crusty bread optional

Method

 

1. Toast the Chillies and Veg: Place a dry, heavy-based frying pan over a medium heat. Add the de-stemmed and de-seeded guajillo and ancho chillies. Toast them for about 30-60 seconds per side, pressing down with a spatula, until they become fragrant and slightly change colour. Be careful not to burn them, or the broth will be bitter. Remove the chillies and set them aside. In the same pan, add the halved tomatoes, onion, and garlic. Dry-roast for 5-7 minutes, turning occasionally, until they are softened and have some charred spots.
2. Soak the Chillies: Place the toasted chillies in a heatproof bowl and cover them with boiling water. Let them soak for 20 minutes until they are completely soft and rehydrated.
3. Prepare the Prawns: While the chillies are soaking, peel the prawns. Place the prawn meat in a bowl, cover, and refrigerate. Keep the shells and heads – this is where the flavour is!
4. Make the Prawn Stock: Heat the 1 tbsp of oil in a large saucepan or stockpot over a medium-high heat. Add the prawn shells and heads and cook, stirring frequently, for 3-4 minutes until they turn bright pink and smell aromatic. Pour in the 1.5 litres of water, bring to a simmer, then reduce the heat and let it gently bubble away for 15 minutes.
5. Blend the Broth Base: Drain the rehydrated chillies, discarding the soaking water. Add them to a blender along with the roasted tomatoes, onion, garlic, cumin seeds, and oregano. Strain about 250ml of the hot prawn stock into the blender. Blend on high for 1-2 minutes until you have a completely smooth purée. I find that using a powerful blender here is key to getting a non-gritty texture.
6. Combine and Simmer: Strain the remaining prawn stock through a fine-mesh sieve into a clean bowl, pressing down on the shells to extract all the liquid. Discard the shells. Pour the stock back into the pot. Now, pour the blended chilli mixture through the same sieve into the stock. Use the back of a spoon to push all the liquid through, leaving any tough skins or seeds behind.
7. Cook the Vegetables: Bring the strained broth to a simmer over a medium heat. Add the diced carrots and potatoes, along with the salt and pepper. Let the soup simmer gently for 15-20 minutes, or until the vegetables are tender.
8. Cook the Prawns: Add the peeled raw prawns to the pot. They will cook very quickly. Simmer for just 2-3 minutes, until they are pink and opaque. Be careful not to overcook them, or they will become tough. Taste the broth and adjust the seasoning with more salt if needed.
9. Serve: Ladle the hot Caldo de Camaron into bowls. Garnish generously with fresh chopped coriander and serve immediately with lime wedges on the side for squeezing over.

Notes

For the best texture, serve immediately after adding the prawns. The broth can be made ahead and refrigerated for up to 2 days; simply reheat and add fresh prawns before serving.

I really hope you give this Caldo de Camaron recipe a try. It’s a soup that carries so much warmth and authentic Mexican flavour, and it’s a true delight to share with people you love. If you do make it, please let me know how it turned out in the comments below. Happy cooking!
– Sara Gomez